Pasta e fagioli is a traditional Italian recipe that combines pasta and beans into a comforting and nutritious dish. Originating from the peasant cuisine of central and southern Italy, this thick soup reflects the simplicity and clever use of humble ingredients available at home. In different Latin American countries, this recipe may be known by names similar to the Italian or as "pasta and bean soup," adapting with local variations in ingredients and preparations, but always maintaining the spirit of a homemade, economical, and tasty dish.
The versatility of Pasta e fagioli has allowed it to transcend borders and become part of popular gastronomy, being valued both in its most classic version and in regional interpretations that incorporate aromatic herbs, different types of pasta, and varieties of beans. In some places, it is also called "pasta with beans" or "pasta with porotos" depending on the dialect, but the main concept is always the same: a creamy combination of pasta and legumes that offers a warm and satisfying culinary experience.
How to prepare Pasta e fagioli ii
Ingredients: Cannellini Beans, Rigatoni Pasta, Garlic, Unsalted Bacon, Sage, Rosemary, Crushed Red Pepper, Olive Oil.
Cook the beans over low heat for 45 minutes or one hour at most.
In any case, do not add salt as it tends to toughen the skins.
Make a purée by passing them through a food mill, carefully removing the skins.
Place the garlic, rosemary, sage, and diced bacon to briefly sauté in a pot with 4 tablespoons of oil.
Pour in the bean purée.
Season lightly with salt and crushed red pepper to taste.
Stir to mix the flavors and bring slowly to a boil.
Add the pasta to the purée and cook until al dente, thinning it with a bit of the bean cooking water only if necessary; the soup should be thick and quite solid.
It is excellent hot, but it is absolutely delicious if reheated with the addition of a drop of high-quality olive oil.
If you prefer, leave some beans whole and add them to the pot with the purée.
Some cooks believe a carrot is not out of place in the mirepoix, or that the soup loses nothing if you add a bit of tomato, even tomato paste.
